Fresh Corn Blinis with Smoked Salmon and Chive Cream

Ingredients

• 0.3 teaspoon pepper black
• 1  ear shucked corn 
• 1 large egg white 
• 1 large egg yolk 
• 2 tablespoons fine-ground cornmeal yellow
• 1.5 ounces flour all-purpose
• 1 tablespoon chives fresh minced
• 0.5 cup milk 1% low-fat
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 0.3 teaspoon salt 
• 4 ounces cold-smoked salmon cut into 24 (2-inch) strips

Equipment

• bowl
• frying pan
• knife
• whisk
• blender
• measuring cup

Directions

1. Combine sour cream and chives in a small bowl. Cover and refrigerate.
2. Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
3. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour and cornmeal in a medium bowl; make a well in center of mixture.
5. Combine milk and egg yolk in a small bowl; stir well with a whisk.
6. Add milk mixture to flour mixture, and stir with a whisk just until moist. Stir in corn, salt, and pepper.
7. Place egg white in a bowl; beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
8. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over; cook for 1 minute longer.
9. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with 1 piece salmon and 1 teaspoon sour cream mixture.
10. Garnish with chopped chives, if desired.